Savory Watercress Berry Salad
August 24, 2013
I wanted to make a case for watercress. I had one goal in mind, to try to convince you to eat more of this amazing cruciferous veggie. Why? Because watercress is very low calorie and has endless health benefits. Anti-aging, cancer fighting properties, benefits vision...it doesn’t get much healthier than this. You don’t trust me? Then read here you mis-believers!
But then I thought, what if I give you a delicious recipe for watercress instead?
You see, I interviewed a couple of my friends and not a single one was sure what the hell to do with watercress (besides garnishing plates in fancy restaurant). Well, except my friend Guy, but he’s British and over there they use watercress a lot (especially in sandwiches).
Watercress being a cruciferous vegetables has a slightly bitter taste that some may find off-putting. That’s why it’s better to pair it with something slightly sweet. Savoury + sweet that’s when magic happens.
And what if we come up with a salad that has both watercress and berries in it? Two superfoods in one dish; magic on top of magic, we’re entering a mystical place here.
To keep things short - and in effort to avoid transcendental rumblings - let me just say that this salad is full of flavors, colors, and (as stated above) health benefits. Plus you’ll make it in a cinch, 5 minutes tops.
If you have guest over and want to make an impression, than it will do the trick.
Between the watercress, the berries and the balsamic-onion dressing (which you might as well call vinaigrette, if you aim to sound more snobbish) you can brag about it for hours. Fancy stuff my friends!
Savory Watercress Berry Salad Print this recipe!
Adapted from Tasting Table Test Kitchen
3 bunches (about 4 ½ cups) watercress, ends trimmed and roughly chopped
1 ½ cups blueberries
1 ½ cups strawberries, halved (or quartered)
3 tablespoons fresh dill, chopped
1 tablespoon chia seeds (optional)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon water
½ teaspoon fine grain sea salt
½ teaspoon raw organic honey (or maple syrup)
½ small red onion, minced
In a small bowl combine balsamic vinegar, olive oil, water, salt, honey and onion. Whisk to combine. Set aside.
In a large salad bowl place the watercress, top with blueberries, strawberries and chia seeds (if using).
Drizzle with dressing and gently toss to combine. Serve immediately.
One serving yields 138 calories, 7 grams of fat, 18.5 grams of carbs and 2.5 grams of protein.